Listing all posts from January of 2018. Show all posts.
  1. Moroccan Eggplant Soup       
    serves 6 - 8

    2 onions, chopped
    lots of olive oil
    1 ½ teaspoons ground cinnamon
    2 teaspoons ground ginger
    1 teaspoon ground turmeric
    2 cups (480 ml) boiling water
    400 g eggplant, cut into cubes (about 5 cups (1.2 l))
    1 ½  teaspoons salt
    Pepper to taste
    2 cups (480 ml) whole milk
    1 cup (240 ml) full fat Greek yogurt
    For each portion 1 tablespoon full fat Greek yogurt
    ½ cup (240 ml) dried apricots, cut into cubes
    ½ cup (240 ml) roasted almond slices
    1 In a soup pot sautee the onions in olive oil until translucent.
    2 Add the spices and stir until onions are coated.
    3 Add 2 cups boiling water, eggplant cubes, salt and pepper and bring to a boil. Then turn the heat down to a simmer, cover with a lid and let simmer for 20 minutes, stirring every 5 minutes.
    4 Pour the soup in suitable portions into blender and puree. Add the milk and puree some more.
    5 Pour the pureed soup back into a pot and whisk in the Greek yogurt.
    6 Taste the soup and if necessary, add salt and/or spices to taste. Heat until almost boiling.
    When serving, pour soup into plates and add one tablespoon of Greek yogurt per person, sprinkle with dried apricots and almonds slices.

Copyright © 2018 Marika Blossfeldt, HHC, AADP
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